In order to solve the problem of poor cooking resistance of quick-frozen rice dumpling, different types of cassava-based modified starch were blended with glutinous rice flour, and fresh rice dumpling and quick-frozen rice dumpling were taken as research objects to explore the effect of modified starch on the cooking resistance of rice dumplings. Four kinds of cassava modified starch were added to glutinous rice flour. The influence of modified starch on the gelatinization properties and boiling resistance of rice dumpling were compared to determine the type and addition amounts of modified starch by measuring the viscosity of rice dumpling powder and the hardness of rice dumpling. The results showed that the phosphate ester starch could improve the boiling resistance of the rice dumpling, and the hydroxypropyl distarch phosphate (3.3% hydroxypropyl content, medium degree of crosslinking) had more significant effect, while the hydroxypropyl starch (3.0% hydroxypropyl content) had better anti-retrogradation effect. When the two modified starches were added in combination, the round cooking resistance of rice dumplings can be improved, and at the same time, the anti-rejuvenation effect could be achieved. In the best formula, the mass ratio of hydroxypropyl distarch phosphate (3.3% hydroxypropyl content, medium degree of crosslinking), hydroxypropyl starch (3.0% hydroxypropyl content), glutinous rice flour was 8∶2∶90. Under these conditions, the resistance of rice dumplings was obviously improved. This conclusion not only provided a certain theoretical reference for the production and processing of quick-frozen rice dumpling, but also provided a basis for the application of modified starch in quick-frozen foods.